Food Friday, The Vendor Party and a Wild Thing

This girl is trying to get back on some sort of blog routine and I vaguely remember that Fridays were all about food around here. So, I thought we would talk food for a few minutes because it is after all, one of my favorite subjects.

What have you been cooking? Last Sunday evening, D and I hosted our small group from church at our house. So I had the pleasure of cooking supper for these fine folks and if you know me, there is nothing I enjoy more than having family and friends in my home for a get-together that involves food.

This was my menu: Easy but Elegant Pork Tenderloin; Cranberry Chutney; Sweet Potato Tart; Black-eyed Peas; Slaw; Corny Cornbread Muffins; and Fresh Apple Pound Cake with Caramel Icing. If Jesus asks me what I want to eat when I get to heaven, this will be my first choice. I think I've posted all these recipes on the blog before but if not, they are What's for Supper? recipes that can be found on the store website, http://www.jandjfoods.com/ if you're interested. All except the Sweet Potato Tart which I'll post very soon. It was to.die.for.

So last night, I had a hankering for some seafood but just couldn't decide what and how. Then I remembered a recipe for Baked Coconut Shrimp. I had all of the ingredients on hand with the exception of the shrimp so I ran by the store and picked up a pound of raw shrimp and two bunches of asparagus for roasting to accompany the shrimp. Came home and whipped that up quick as could be and D and I ate like little pigs. So today I'll share my Baked Coconut Shrimp recipe.

Baked Coconut Shrimp
Ingredients:
1 pound large raw shrimp, peeled and deveined
1/3 cup cornstarch
1 teaspoon salt
3/4 teaspoon cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy
Directions:
1. Preheat an oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
2. Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bowl; pour coconut flakes in a separate shallow bowl.
3. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
4. Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.


Okay, so if you remember a couple of weeks ago, we hosted J&J's Vendor Party at the farm. It was a blast! Here's a few photos from the evening:

God gave us this view from the deck.

D conquering the mechanical bull.




This is totally unrelated but I shared last week that I had ordered a pair of booties. Well, look who arrived at my door this week. And even better news, they are my birthday present from my momma. I was talking to her on the phone last week, sharing my joy about finding these beauties, when she said, "well, honey, I'll just get you those for your birthday. I always want to get you something that you really want and it sounds like you're pretty excited about these boots." Seriously, who wouldn't be excited about these?